Grilled Octopus Recipe

Preparation and Cooking Instructions

1. 1

   Prepare the Octopus

   Bring a large pot of salted water to a boil. Add the octopus and reduce the heat to a simmer. Cook for about 45 minutes until tender. Remove and let cool. Once cool, cut off the tentacles and discard the head.

2. 2

   Grill the Octopus

   Preheat the grill to medium-high heat. Brush the octopus tentacles with olive oil and season with salt and pepper. Grill for about 3-4 minutes on each side until charred and crispy.

3. 3

   Prepare the Fingerling Potatoes

   While the octopus is cooking, wash and halve the fingerling potatoes. Boil in salted water for about 15 minutes until tender, then drain and set aside.

4. 4

   Blanch the Baby Broccoli

   In a separate pot, bring water to a boil. Add the baby broccoli and blanch for 2-3 minutes until bright green. Drain and plunge into ice water to stop cooking.

5. 5

   Make the Romesco Sauce

   In a blender, combine roasted red peppers, fresno chiles, almonds, garlic, olive oil, vinegar, and salt. Blend until smooth and adjust seasoning to taste.

6. 6

   Assemble the Dish

   On a plate, arrange the grilled octopus, fingerling potatoes, and baby broccoli. Drizzle with romesco sauce and squeeze fresh lemon juice over the top.